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Roasted Pork Sirloin

I have a confession to make: it’s not often that I invent a recipe out of thin air. Usually I tend to re-create tried-and-true traditional dishes using a wide array of sources. However, with today’s recipe – a roasted pork sirloin – I made the whole thing up, mostly out of necessity. Although there are a lot of recipes out there for how to cook pork sirloin, many of them looked less than great, and there didn’t seem to be a universal approach to cooking this cut of pig.

I chose to tackle this dish for another reason, as well: it’s a fairly affordable cut of pork. That seems like a tragedy – to have an affordable, readily-available selection of meat available but no tasty method of preparation – and I wanted to fill that vacuum. Luckily, US Wellness Meats agreed with me, and let me try out one of their 4-lb. Pork Sirloin Roasts.

It will take a day or two to thaw this roast in the fridge, so be sure to pull it out of the freezer at least two days before needing it.

Combine the salt, pepper, garlic, and herbs into a small bowl. The herb rub used on this roast is similar to my eye of round roast recipe, and for good reason: it works! This savory outside rub makes a crisp, salty outer shell around the roast which pairs beautifully with the honey/apple sauce we’ll create later.

Preheat your oven to 475 degrees. Rinse the roast and pat it dry with paper towels. Rub the roast with the herb mixture, and place the roast on a baking sheet that is lined with tin foil and a wire rack. Place the roast in the oven on a lower rack and cook for 30 minutes at 475 degrees, then reduce the heat to 350 and roast for another 60 minutes. Start checking it after 45 minutes with an instant-read thermometer. Once it’s reached an internal temperature of 145, remove the roast from the oven, put it onto a cutting board, tent it with tin foil and let it rest for ten minutes.

In a pan, add the chicken broth, applesauce, honey, white wine, black pepper, and cinnamon and heat on medium heat. Pour any of the roast’s leftover drippings from the cooking sheet into the sauce as well. Simmer on medium heat for five minutes, allowing the honey to thicken the sauce as it reduces.

Add the apple chunks and reduce the heat to low, and allow it to continue to simmer for a couple minutes as you prepare the roast.

This recipe is so simple yet so, so delicious! I made a few tweaks to the sauce to fit what I had on hand, and I added some caramelized onions and a side salad of spinach from my garden. Would you mind if I posted my adapted version of your recipe on my blog (of course giving credit to you as the original)?

This looks absolutely fabulous!! I just made my first order from US Wellness Meats, and I can’t wait for it to arrive… I made sure I ordered one of these so I could make this recipe… probably this weekend!! Finding decent grass-fed beef and chicken… free of antibiotics and such isn’t hard around here, but pork is a tough find. Got this, a sugar free ham, and some of the sugar free bacon… my mouth is watering already!!

HOLY MOSES!!! Made this today… I think I have died and gone to heaven!!! Your hit it out of the park with this recipe!!! I used a locally produced orange blossom honey that I think gave it a good flavor. My mother (who was skeptical of things I would make that were dairy free, and is now even more wary of this whole organic/paleo “thing”, as she calls it) tried a bite and pronounced it “Oh my God, THAT”S GOOD!”… high praise coming from her! This recipe is a definite keeper. I parceled the leftovers into containers for myself, and I’ve got a bunch more meals to come. Paired this with a sweet potato and some paleo slaw (courtesy of Virginia is for Hunter/Gatherers) and I had a really good dinner!!

I was also out of thyme (don’t ask me how we had no thyme in the house) so I substituted Bell’s Seasoning (a poultry seasoning that has thyme in it… it’s good stuff!!) and I think it worked nicely! The whole house now smells of pork loin roast… mmmmm…

If you have the equipment, a simpler way to roast this would be to do it directly in a cast iron or stainless steel pan. Then you can remove the roast and make the sauce directly I the pan, saving a step and some dishes!
I’ve got the roast in the oven right now, and it smells great!

I made slight modifications to the rub and made a creamy paste in the bullet using fresh sage and rosemary, garlic, sea salt, pepper corns along with about 1/3 of a pink lady apple and a wee bit of apple cider vinegar then coated all visible areas of the roast. I gave it 10 minutes on broil then turned the oven down to 350 … I’m going to make roasted baby rosemary potatoes to accompany and the sauce of course! The green (from the herbs) paste doesn’t look real appetizing but my house smells SO good right now and my mouth is watering ~ can’t wait for dinner!

Amazing…..juicy and flavorful…..Thank you for your recipe…..It is now going to be a staple in my home. I also made a paste out of the seasoning with a little olive oil and rubbed it on…….my home smelled amazing while it was cooking…….OMG……….mmmmmmm!!!!!

My husband suggested that I roast the pork in the oven rather than my typical crockpot recipe. I am very glad I found this recipe! LOVE the crispy outer crust of the pork, and the apple- gravy sauce on top of the pork really gave this meal a wonderful twist of sweet to this meat. Thank you for posting this recipe!

Just made it. A big hit with my family which includes a growing 12 year old who had seconds and so did hid dad, so no leftovers from my 2lb sirloin. Delicious, the sweet sauce was a great foil for the crunchy, seasoned outer crust of he sirloin and which kept the inside meat really tender! Thanks.

I have been all over talking to butchers at my local grocery stores and meat markets…. none carry a pork sirloin roast…. they all look at me funny when I ask. Besides using a pork loin (which is too small) could I use a pork shoulder and would it come out like this recipe?